Alfredo Rodriguez-Medrano head baker, Yellowbill Café offers up a Bacon Crostata as their signature dish for Bacon Fest.

Alfredo Rodriguez-Medrano head baker, Yellowbill Café offers up a Bacon Crostata as their signature dish for Bacon Fest.

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Updated: 9:51 AM PST Jan 26, 2014

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WEBVTT 3 WELCOME BACK. LOOKING AT CHANGES FOR THE NEXT COUPLE OF DAYS, AND INCREASING CLOUDS FOR THE NEXT COUPLE OF DAYS, LET'S TAKE A LOOK AT WHAT IT LOOKS LIKE AT RALEY FIELD. HIGH CLOUDS OVERHEAD, TOMORROW MORE IN THE WAY OF MID-LEVEL CLOUD COVER, AND BELIEVE IT OR NOT, THE SEVEN-DAY FORECAST SHOWING YOU A CHANCE OF RAIN FOR THURSDAY AND A CHANCE FOR SIERRA SNOW. WE ARE VERY EXCITED ABOUT THIS. WE ARE TALKING ABOUT AIKEN. THE BACON FESTIVAL WRAPPING UP TODAY IN SACRAMENTO. THE BAKERS ARE WITH US. TELL US A LITTLE BIT MORE ABOUT WHAT YOU ARE COOKING UP FOR BACON WEEK. TODAY WE ARE DOING THE BACON CHEESE CRUST OTTE -- CRUSTADA. WANT TO GET YOUR HANDS ON? YES. WE ARE READY TO GO. THIS IS HIGH GO. ANY PIE DOUGH WILL WORK. WHAT WE WANT TO DO IS WE WANT TO ROLL THE PIE DOUGH TO MAYBE ONE INTO ONE INCH -- 1/8 OF ONE INCH , WE WANT TO GET TO SOMETHING ABOUT THIS. WE HAVE GOT THE DOUGH, LET'S MOVE TO THE BUILDING PART. IF YOU DON'T MIND, I AM GOING TO PUT THIS OVER HERE. WE HAVE FLOWER? I AM USING A LITTLE BIT OF FLOUR, MAINLY FOR THE ROLLING PART. WE ARE GOING TO HAVE THESE INGREDIENTS USED FOR THE FILLING, RIGHT HERE, THE BACON, CREAM CHEESE, BACON, AND DATES . I ALREADY HAVE MIXED SOME OF THAT FOR YOU GUYS. YOU JUST BLEND IT ALL TOGETHER? YES. WE HAVE COOKED UP SOME OF THIS FOR EACH SQUARE. I AM GOING TO SHOW YOU THE NEXT. HOW MUCH OF A HIT HAS THIS BEEN FOR YOU? IT HAS BEEN PRETTY GOOD. WE ARE PROBABLY GOING TO HAVE IT ONE MORE WEEK. HOW DO YOU DO THIS PART? YOU HAVE TO STRETCH IT A LITTLE BIT. FUN. YOU KIND OF GIVE IT A SQUEEZE, EXACTLY. SORT OF SQUEEZE IT HERE. THAT WILL COME OUT? YOU CAN SEE IT TAKES THE SHAPE PRETTY GOOD. HOW LONG WOULD YOU PUT THESE IN THE OVEN FOR? 15 MINUTES TO 17 MINUTES. IS THIS EASY ENOUGH TO MAKE AT HOME, DO YOU THINK? DEFINITELY. IT IS REALLY SIMPLE. WE ARE OPEN MONDAY THROUGH FRIDAY. YOU WERE TELLING ME, THIS IS LIKE THE BAKERY FOR MAGPIE? WE ARE KIND OF LIKE THE SATELLITE. WE HAVE BEEN AROUND FOR A LITTLE BIT OVER ONE YEAR NOW. OK. THESE ARE THE OTHER CHOICES YOU HAVE? WE BROUGHT YOU SOME FAN FAVORITES TO ENTICE YOU WITH. WE HAVE A PEANUT BUTTER SANDWICH COOKIE RIGHT HERE. I CARET CAKE ROOKIE, WHICH PEOPLE TRAVEL FAR AND WIDE FOR. A COUPLE OF OUR SWEET MAPLE CHERRY ALMOND HERE. MORE FAN FAVORITES THAT PEOPLE WAIT FOR OUTSIDE. CHIPOTLE CHEDDAR BACON? WE ARE FEATURING ORGANIC BUTTER. THIS IS OUR CHOCOLATE AVOCADO MOUSSE. WHAT GOES INTO THAT? ORGANIC DARK TO COW SWEETENED WITH MAPLE SYRUP AND NO ADDED SUGAR WITH A LITTLE BIT OF VANILLA. SERVED IN THREE OUNCE MAGPIE SERVINGS. THANK YOU SO MUCH FOR JOINING US. MORE NEWS AT 5 P.M.. LOOKS THE WISHES. DASHED RELIGIOUS.

Bacon Fest: Big hit at Sacramento restaurants

Alfredo Rodriguez-Medrano head baker, Yellowbill Café offers up a Bacon Crostata as their signature dish for Bacon Fest.